Preparation
Make a béchamel sauce with the flour, butter, milk and Chimay Triple. Season and add the nutmeg. Add the egg yolks and the Chimay cheese to the sauce, but do not let it boil.
Pour the mixture into a gratin dish coated with flour and leave to cool for 12 hours in a refrigerator (overnight). Make little balls with the mixture, or cut into the desired shape.
Roll the pieces in flour, then in the lightly beaten and seasoned egg whites, then in the breadcrumbs.Leave to rest for a few moments so the croquettes to “dry” a little.
Cook the cheese croquettes in the fryer at 180°C.

Advice from Laëtitia
You can freeze the croquettes before frying them, they will also hold better during cooking. In Belgium, this starter is accompanied by fried parsley. You can replace the Chimay cheese with parmesan or comte. Enjoy alongside a beer: Chimay Triple is an authentic Tappist beer, which means it is brewed in a Trappist monastery, under the control and responsibility of the monastic community and most of its profits are used for social aid.